Can I tell you how long it took to get the perfect cannelle shot? And how hot it was in my kitchen as I baked cannelle at 400+ degrees during a random summer heat wave in San Francisco? It's a badge of honor I proudly flaunt.

Speaking of the oven, I've been away from it for a bit. There were two trips to Southern California (Los Angeles and San Diego), one late September heat rush in San Francisco (one week were we ate only salads and I got several mosquito bites), and edits, edits, edits. For more news about the book, please check out my new author website. I'll be updating it more and more as my manuscript inches closer to publication.

Meanwhile, it's lunchtime. There's a loaf of Acme walnut bread, a ripe avocado, and a super crisp, tart apple. Apparently it's fall. Am I the only one who thinks 2010 has gone way too quickly?